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Thursday, September 02, 2010

Poirée - Chard - White Beet

poirée chard white beetChard - use the chopped, blanched or wilted leaves in fillings for ravioli, tarts or pan-pies. The stalks can be sliced and used like celery. Another use of stalks is to cut them in finger lengths, blanch, dip in beaten egg and dredge in bread crumbs and fry in oil - sprinkle with salt and freshly grated nutmeg and serve as a side dish.

WHITE BEET, otherwise called chard, in Latin beta, pot herb which one cooks the leaves in a pot, & the stalks in ragout. … One can cut it very often during the summer, because it grows back easily, like sorrel & parsley.

POIRÉE, autrement appellée bette-blond ou blanche, en Latin beta, herbe potagere dont on met les feuilles au pot, & les cardes en ragout. … On peut le couper fort souvent pendant l’été, parce qu’il repousse aisément, comme l’oseille & le persil.
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La Nouvelle Maison Rustique, Troisieme Partie, Le Jardinage, Livre Second, Chap. II, p. 125.

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